Getting ready for book club. I signed up to bring an “exotic salad”. Our book selection was “Buddha in the Attic” , so I came up with this salad with an Asian flair.
Will post more details later !
The Chicken and Cilantro wontons are from Costco. Simply pan fry until golden brown, then add a little water, cover and steam.
For the salad, I used organic greens, edamame, orange slices, sliced almonds, and shallots.
Dressing: My Asian dressing was adapted from my friend Nancy’s terrific blog “http://4plates2table.com/” – Here’s her original recipe:
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 1 tbsp canola oil
- 1 tsp hot chili oil
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- Pinch red pepper flakes
I used sriracha instead of the hot chili oil, and I reduced the ginger amounts. I didn’t have canola oil on hand so I used vegetable oil.
All in all, everyone enjoyed the salad. The wontons can be made and served with just with the above dressing as a dipping sauce.